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- 4 cup samp (hominy)
- 1 cup kidney beans
- 1 cup large lima beans
- ½ cup shell beans
- whole chicken
- 2 lbs. spareribs (pork or beef)
- 1 chourico (garlic spicy sausage), sliced
- 1 blood sausage, when available, sliced
- ¼ lb. lean bacon, diced
- 2 lbs. cabbage, chopped coarsely
- 2 lbs. tomatoes, quartered
- 2 lbs. green bananas, peeled and sliced
- 2 lbs. fresh yams, peeled and chunked
- 2 lbs. fresh sweet potatoes, peeled and chunked
- 2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
- 1 onion, chopped
- 2 cloves of garlic, peeled
- 2 bay leaves
- Flat leaf coriander
- Soak the samp and beans overnight. In a stock pot, heat six cups of water.
- Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning.
- Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon.
- Next, cut up and season the chicken. Saute chicken in olive oil.
- Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
- Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour.
- About 20 minutes before the cachupa is done you may mix in well sautéd onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
- Turn off heat and let sit in the covered pot for at least one half hour before serving.
- Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.